---
title: Sambal Udang (Prawns in Spicy Chili Sauce)
servings: 4
prep time: 15 minutes
cook time: 15 minutes
source: https://mycibora.com/recipes/sambal-udang
---

Gather @dried red chili{8}, @shallot{5}, @tamarind paste{1.5%tbsp}, @brown sugar{1%tbsp} and @shrimp paste{1%tsp}.

Blend the soaked chilies, shallots and @shrimp{500%g} paste into a smooth rempah.

Fry the paste until the oil separates and it darkens, about 7 minutes. ~{7%minutes}

Season with tamarind and sugar — taste for the sweet-sour-hot triangle.

Toss in the prawns and cook, stirring, just until they turn pink and curl, 3 minutes. ~{3%minutes}

Take the pan off the heat the instant the prawns curl — carryover heat keeps cooking them even off the stove.

Serve immediately while the sambal is still glossy and the prawns are hot.